Description
This classic Ricotta Pie recipe offers a delightful balance of creamy, sweet ricotta filling encased in a buttery, tender crust. Perfect for dessert or a special occasion treat, this pie combines fresh lemon zest and a hint of almond extract to elevate the traditional Italian-style dessert. The recipe yields 8 generous servings and can be prepared with simple pantry ingredients, taking about 1 hour and 40 minutes in total.
Ingredients
Scale
Crust
- 3 cups (360 grams) all-purpose flour
- ½ cup (60 grams) powdered sugar
- ½ teaspoon baking powder
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 cup (226 grams) unsalted butter, cold and cubed
- 2 large eggs
Filling
- 32 ounces (905 grams) whole-milk ricotta, strained if watery
- 3/4 cup (150 grams) granulated sugar
- 4 large eggs
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- â…› teaspoon almond extract
Egg Wash
- 1 egg, whisked with a little water
Instructions
- Prepare the crust: In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, baking powder, lemon zest, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the 2 large eggs and mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Make the filling: In another bowl, combine the ricotta cheese (strained if needed), granulated sugar, 4 eggs, lemon juice, lemon zest, and almond extract. Whisk well until smooth and creamy.
- Assemble the pie: Preheat your oven to 350°F (175°C). Remove the chilled dough from the refrigerator and roll out two-thirds of it on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it into the bottom and sides. Pour the ricotta filling over the crust. Roll out the remaining dough and cut into strips to create a lattice pattern on top of the pie. Trim and seal edges.
- Apply egg wash and bake: Brush the lattice top and edges lightly with the prepared egg wash to achieve a golden finish. Bake the pie in the preheated oven for approximately 1 hour and 15 minutes, or until the crust is golden and the filling is set.
- Cool and serve: Allow the pie to cool completely on a wire rack before slicing. This lets the filling set properly and enhances the flavors. Serve at room temperature or slightly chilled.
Notes
- Straining ricotta is important if it’s watery, to avoid a runny filling. Use a fine-mesh sieve or cheesecloth to drain excess moisture for a few hours or overnight.
- The almond extract adds a subtle flavor; it can be omitted if desired.
- For a crisper crust, chilling the pie in the refrigerator for 30 minutes before baking can help.
- Store leftovers covered in the refrigerator for up to 3 days.
